Chicken and dumplings may just be my favorite comfort food. Growing up in the South, this was always something my grandma or mom would make on a gloomy, cold day or just to just to cheer the family up during a busy week. My classic version is so delicious, but this Chicken and Dumplings with Canned Biscuits is ready in half the time and so delicious too.

With just one pot, you can make this simple recipe with hardly any ingredients. If you want to cut down on cook time, use rotisserie chicken as another swap to cut the recipe prep even shorter. Definitely give this foolproof family favorite a try, it’s a huge hit at our house!

Why you’ll love this recipe

• 5-ingredient dinner recipe. Chicken and dumplings may seem daunting, but it can be so easy with minimal ingredients using my recipe!
• A comforting classic the whole family will love. There’s nothing better than chicken and dumplings anytime of the year. Both kids and adults love this recipe.
• Ready in under an hour, but tastes like it’s simmered all day. You won’t believe how rich the flavor and texture of this soup is and how quick it is to make!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken broth: The base of the chicken and dumplings that makes it so cozy.
• Cream of chicken soup: Makes the base of the soup nice and creamy.
• Chicken breasts or thighs: Protein for the chicken and dumplings. If you want a quick substitute, you can use shredded rotisserie chicken.
• Flaky poultry seasoning: An easy store-bought seasoning mix that adds so much flavor.
• Refrigerated biscuit dough: Buy your favorite brand of biscuits from the refrigerator section.
• All-purpose flour: For dusting the surface to prepare your dumplings and also thickens the broth.

Tools You’ll Need

• Stockpot or Dutch Oven with Lid
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Rolling Pin, optional
• Pastry Cutter, optional

How to Make Chicken and Dumplings with Canned Biscuits

1. In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.

2. Remove the chicken. Shred or cut into bite-size pieces, and set aside.
3. Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).

3. Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
4. Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.

5. Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.

6. Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.

Expert Tips

• Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
• Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
• Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
• If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
• To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
• If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.

Frequently Asked Questions

More Easy Chicken Recipes

• Chicken and Biscuit Casserole
• Chick-Fil-A Chicken Noodle Soup
• Cornflake Chicken Tenders
• Chicken Bacon Pasta

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Chicken and Dumplings with Canned Biscuits

This Chicken and Dumplings with Canned Biscuits is a hearty and easy one-pot dinner recipe with only 5 ingredients! A classic Southern recipe made simple with some store-bought ingredients perfect for any night of the week.

Course Main Course

Cuisine American

Keyword chicken

Servings 8 servings

Calories 361kcal

Ingredients

• 48 ounces chicken broth
• 10.5 ounce can cream of chicken soup
• 1 1/2-2 pounds chicken breasts or thighs
• 1-2 teaspoons salt
• 2 teaspoons flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning
• 1/2 teaspoon ground black pepper
• 16 ounce can refrigerated biscuit dough
• 1/2 cup all-purpose flour for dumpling preparation

Instructions

• In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.
• Remove the chicken. Shred or cut into bite-size pieces, and set aside.
• Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).
• Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
• Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.
• Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.
• Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.

Tips

• Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
• Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
• Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
• If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
• To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
• If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

Nutrition

Calories: 361kcal | Carbohydrates: 37g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1752mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

The post Chicken and Dumplings with Canned Biscuits appeared first on Dinner in 321.

Chicken noodle soup is one of my favorite lunch recipes for a cozy and comforting meal. I often find myself driving through and grabbing it from Chick-fil-A when I’m out running errands and short on time. A few months ago, I figured why not crack the code on the this copycat Chick-fil-A Chicken Noodle Soup recipe myself, and let me tell you, my version is so delicious.

The key is using both chicken stock as well as chicken bouillon to really enhance the flavor. I also tend to buy a rotisserie chicken to cut down on prep time. Made in one pot in under an hour, it’s really a dream soup recipe! Serve with my Southern Cornbread or Jalapeno Cheese Bread for a great combination.

Why You’ll Love this Recipe

• 10 ingredient soup recipe. With an easy shopping list, this comforting soup will come together in no time.
• Easy to customize. Add in other vegetables as well as spices to the chicken noodle soup to make it your own.
• Great for meal prep or making a big batch for a busy week. No matter the time of year, I always make a large pot of this soup about once a month to keep in the freezer for a weeknight dinner in a pinch!

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: The fat for sauteeing the vegetables.
• Onion, celery, carrots: Veggie base that adds lots of aromatic flavor.
• Garlic cloves: Infuses every bite with rich garlic.
• Chicken broth: Cozy and comforting in every spoonful.
• Roasted chicken better than bouillon base: Adds even more chicken broth richness.
• Egg noodles: The classic noodle we love in chicken noodle soup.
• Shredded chicken: Protein, use rotisserie chicken for ease.
• Lemon juice: Add a spoonful add the end to brighten all of the flavors.

Tools You’ll Need

• Medium Saucepan
• Whisk
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife

How to Make chick-fil-A chicken noodle soup

1. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until very soft, not browned.

2. Stir in garlic and cook 30 seconds.
3. Pour in chicken broth. Add bouillon, salt, and black pepper or white pepper (if desired). Bring to a gentle boil.

4. Add egg noodles and simmer until just tender, about 7–8 minutes.

5. Stir in chicken. Simmer on low 15-20 minutes. 

6. Stir in lemon juice. Taste and adjust salt before serving.

expert tips

• Make sure you soften the vegetables, but don’t brown them. You just want to help release their flavors into the base of the soup.
• Add chicken broth and bouillon for an extra flavorful broth. By adding both you are really boosting the flavor in each sip.
• Seasonings to add. Enhance chicken noodle soup with classic herbs like 
  thyme, rosemary, sage, and parsley. For added depth and brightness, incorporate bay leaves, black pepper, or turmeric for color.
• A great recipe for leftover chicken or rotisserie chicken. Dice or shred the chicken with you hand mixer for ease to keep the prep time of this Chick-fil-A chicken noodle soup to less than 10 minutes!
• Add other veggies. You can easily customize by adding other vegetables like corn, baby spinach, bell pepper, and more!

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through for a couple of minutes.

This copycat chicken noodle soup also freezes well for up to 2 months. Simply thaw it overnight in the fridge and reheat according to the instructions above.

You can easily make this ahead of time also, just don’t add the egg noodles until you are ready to serve.

Frequently Asked Questions

More Easy Soup Recipes

• Loaded Baked Potato Soup
• Slow Cooker Ham and Potato Soup
• Chicken French Onion Soup
• Beef and Vegetable Soup

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Chick-fil-A Chicken Noodle Soup

This copycat Chick-fil-A Chicken Noodle Soup is so delicious and easy to make right at home. A family favorite any time of the year that is great for meal prep!

Course Main Course, Soup

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 82kcal

Ingredients

• 2 tablespoons salted butter
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrots
• 2 minced garlic cloves
• 6 cups chicken broth
• 1 teaspoon roasted chicken better than bouillon base
• 1/2 teaspoon salt
• 2 cups egg noodles
• 1 1/2-2 cups cooked shredded chicken
• 1 tablespoon lemon juice

Instructions

• In a medium pot, melt butter over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until very soft, not browned.
• Stir in garlic and cook 30 seconds.
• Pour in chicken broth. Add bouillon, salt, and black pepper or white pepper (if desired). Bring to a gentle boil.
• Add egg noodles and simmer until just tender, about 7–8 minutes.
• Stir in chicken. Simmer on low 15-20 minutes.
• Stir in lemon juice. Taste and adjust salt before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through for a couple of minutes.

This copycat chicken noodle soup also freezes well for up to 2 months. Simply thaw it overnight in the fridge and reheat according to the instructions above.

You can easily make this ahead of time also, just don’t add the egg noodles until you are ready to serve.

Tips

• Make sure you soften the vegetables, but don’t brown them. You just want to help release their flavors into the base of the soup.
• Add chicken broth and bouillon for an extra flavorful broth. By adding both you are really boosting the flavor in each sip.
• Seasonings to add. Enhance chicken noodle soup with classic herbs like 
  thyme, rosemary, sage, and parsley. For added depth and brightness, incorporate bay leaves, black pepper, or turmeric for color.
• A great recipe for leftover chicken or rotisserie chicken. Dice or shred the chicken with you hand mixer for ease to keep the prep time of this Chick-fil-A chicken noodle soup to less than 10 minutes!
• Add other veggies. You can easily customize by adding other vegetables like corn, baby spinach, bell pepper, and more!

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 641mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

The post Chick-fil-A Chicken Noodle Soup appeared first on Dinner in 321.

When game day rolls around during the fall and winter months, this Buffalo Chicken Soup is a recipe I love to make ahead of time to serve to a crowd. It’s warm and cozy with everyone’s favorite creamy and spicy buffalo flavors in each bite.

I love to keep it warm in a slow cooker all game long and set up a toppings bar for guests to customize each bite. I always receive so many compliments, it’s truly a crowd-pleaser! Serve it alongside my Taco Pie or Slow Cooker Spinach and Artichoke Dip.

Why You’ll Love this Recipe

• Easy one pot soup that’s quick to make. With just 30 minutes, you can have this comforting soup ready to serve and it tastes like it’s simmered all day!
• Make in advance for any party. It’s a great meal prep recipe. I even think the flavors are more delicious the next day.
• Goes with any menu. Serve it up with all of your favorite bites or just pair with rolls or warm bread for a weeknight dinner.

Laura Ashley’s Tip: My secret ingredient for this soup is cream cheese. It ensures the texture is lightly creamy with a subtle tang.

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: The fat for cooking the vegetables.
• Finely diced onion: Adds nice sweet onion flavor into the base of the soup.
• Garlic cloves: Infuses every bite with sweet garlic flavor.
• Diced celery: Another bright veggie that adds nice freshness.
• All-purpose flour: Helps to thicken the soup.
• Chicken broth: The liquid that gives delicious and rich flavor.
• Shredded cooked chicken: Use rotisserie or leftover chicken here for ease.
• Regular or jalapeño evaporated milk: This is a creamy and concentrated version of regular milk to add lots of richness.
• Cream cheese: Our secret ingredient, gives a creamy texture and rich, decadent flavor.
• Buffalo wing sauce: Use your wing sauce and heat level of choice!
• Smoked paprika: Adds a hint of smokiness with bright color.
• Shredded cheddar or Monterey Jack cheese: The finishing touch that makes it gooey and so good.
• Garnish options: Some of our favorites to top off this buffalo chicken soup are cooked and crumbled bacon, crumbled blue cheese, shredded cheddar cheese, sliced green onions or chives, and ranch or blue cheese for drizzling.

Tools You’ll Need

• Medium Saucepan
• Whisk
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Can Opener
• Cutting Board
• Chef’s Knife

How to Make Buffalo Chicken Soup

1. In a large pot over medium heat, melt butter. Add onion and celery. Cook 4–5 minutes or until softened. Add garlic and cook 30 seconds.

2. Sprinkle flour over the vegetables and stir constantly for 1 minute.

3. Slowly whisk in chicken broth, stirring until smooth. Bring to a gentle simmer.

4. Stir in shredded chicken, paprika, and seasoning salt or salt and pepper.
5. Reduce heat to low. Add evaporated milk, cream cheese, and 1/2 cup of the buffalo sauce. Stir until the cream cheese is fully melted and soup is smooth.

6. Let simmer gently for 10–15 minutes, stirring occasionally. Do not boil.
7. Taste and adjust seasoning or the amount of heat. Ladle into bowls and serve with garnishes as desired.

Expert Tips

• Make sure you softened or room temperature cream cheese. This will help it to melt smoothly and evenly into the soup.
• Avoid boiling the soup once the evaporated milk and cream cheese are added. This could cause the soup to break and curdle, which isn’t very delicious! Just let it simmer slowly to combine.
• If your soup is still too thin, make a cornstarch and water slurry mixture (1 tablespoon each) and add to the soup base. Simmer a couple of minutes until thickened.
• Perfect recipe for rotisserie or leftover chicken, just shred and stir into the soup.
• Use your favorite buffalo sauce. Everyone has a particular favorite and good news, you can adds yours to this soup!

Storage

Store any leftover buffalo chicken soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this soup is easy too! You can freeze for up to 2 months, then thaw in the fridge and reheat according to the instructions above.

Frequently Asked Questions

More Delicious Soup Recipes

• Loaded Baked Potato Soup
• Chicken French Onion Soup
• Slow Cooker Chicken Gnocchi Soup
• Chicken Alfredo Soup

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Buffalo Chicken Soup

This Buffalo Chicken Soup is unbelievably delicious and takes less than 30 minutes to make. It has the best combination of creamy and spicy flavors, plus uses rotisserie chicken for ease! Made in one pot, it's sure to become a family favorite recipe.

Course Main Course, Soup

Cuisine American

Keyword chicken, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 11 servings

Calories 160kcal

Ingredients

• 3 tablespoons salted butter
• 1 cup finely diced onion
• 1/2 cup diced celery
• 2-3 garlic cloves or 1 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup regular or jalapeño evaporated milk
• 4 ounces cream cheese
• 1/2-3/4 cup buffalo wing sauce adjust to heat preference
• 1/2 teaspoon smoked paprika
• 1/2-1 teaspoon seasoning salt or salt and black pepper
• 1 cup shredded cheddar or Monterey Jack cheese
• Garnish options: cooked and crumbled bacon, crumbled blue cheese, shredded cheddar cheese, sliced green onions or chives, ranch or blue cheese for drizzling

Instructions

• In a large pot over medium heat, melt butter. Add onion and celery. Cook 4–5 minutes or until softened. Add garlic and cook 30 seconds.
• Sprinkle flour over the vegetables and stir constantly for 1 minute.
• Slowly whisk in chicken broth, stirring until smooth. Bring to a gentle simmer.
• Stir in shredded chicken, paprika, and seasoning salt or salt and pepper.
• Reduce heat to low. Add evaporated milk, cream cheese, and 1/2 cup of the buffalo sauce. Stir until the cream cheese is fully melted and soup is smooth.
• Let simmer gently for 10–15 minutes, stirring occasionally. Do not boil.
• Taste and adjust seasoning or the amount of heat. Ladle into bowls and serve with garnishes as desired.

Video

Notes

Storage:

Store any leftover buffalo chicken soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this soup is easy too! You can freeze for up to 2 months, then thaw in the fridge and reheat according to the instructions above.

Expert Tips

• Make sure you softened or room temperature cream cheese. This will help it to melt smoothly and evenly into the soup.
• Avoid boiling the soup once the evaporated milk and cream cheese are added. This could cause the soup to break and curdle, which isn’t very delicious! Just let it simmer slowly to combine.
• If your soup is still too thin, make a cornstarch and water slurry mixture (1 tablespoon each) and add to the soup base. Simmer a couple of minutes until thickened.
• Perfect recipe for rotisserie or leftover chicken, just shred and stir into the soup.
• Use your favorite buffalo sauce. Everyone has a particular favorite and good news, you can adds yours to this soup!

Nutrition

Calories: 160kcal | Carbohydrates: 7g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 950mg | Potassium: 226mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg

The post Buffalo Chicken Soup appeared first on Dinner in 321.

I’ve been obsessed with this Loaded Baked Potato Soup. I promise, it’s the best cold-weather, comfort food ever. It’s ridiculously cheesy, topped with crispy bacon, and super easy to make ahead, so you can just heat it up and enjoy whenever the craving hits!

My mom makes this nearly every week in the cooler weather months. It’s a budget-friendly meal made with ingredients she already has in her kitchen. It’s great to pack for lunch the next day and you can freeze it for days that are crazy busy!

Soups are really the best meal during those colder months, and after you make and love this one, definitely check out my viral Pierogi Soup and Crockpot Sausage Tortellini Soup!

Why You’ll Like This Recipe

• Hearty Soup Inspired by a Loaded Baked Potato:  Just like the classic potato recipe, this soup is loaded with all the fixings like bacon, cheese, green onions, and sour cream.
• Quick and Easy Soup Recipe: Uses pantry staples and just a few fresh ingredients, this cozy soup is ready in under an hour. The whole family will love it!
• Customizable: Top your bowl of soup with yummy add-ins like a dollop of sour cream, green onions, or extra shredded cheeses for extra flavor.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Russet Potatoes: The star ingredient, creating the hearty base with a tender, starchy texture.
• Yellow Onion: Adds sweetness and depth of flavor.
• Salted Butter: Provides richness and helps sauté the onions. Unsalted butter works as well.
• Cream Cheese: Adds thickness and a velvety texture.
• Cream of Mushroom Soup: Adds savory umami richness and creaminess. My Homemade Cream of Mushroom Soup works great for this soup!
• Cream of Celery Soup: Brings subtle vegetable flavor and extra creaminess.
• Whole Milk: Loosens the soup to a smooth consistency and balances the richness.
• Garlic Powder: Enhances flavor with a subtle garlic undertone.
• Cheddar Cheese: Delivers gooey cheesiness and classic baked potato flavor.
• Bacon: Crispy bits add smoky, salty crunch and flavor.
• Garnish Options: Additional shredded cheese, crispy bacon bits, sour cream, and sliced green onions add freshness, texture, and extra flavor.

Tools You’ll Need

• Large Skillet or Large Pot
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater 
• Ladle

How to Make Loaded Baked Potato Soup

1. Clean, peel, and cut potatoes in 1-inch cubes. In a large pot on the stove top, combine the potatoes, onion, and 4 cups of water. Cook over medium heat until the vegetables are soft, approximately 15-20 minutes.

2. Mash the potatoes with a potato masher or immersion blender to your desired creamy soup consistency.

3. Add butter and cream cheese to the pot. Don’t disturb for 3 minutes. Stir until both are fully melted and well incorporated.

4. Stir in cream of mushroom soup, cream of celery soup, milk or half & half, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until the ingredients are evenly combined.

5. Reduce the heat to medium-low heat and simmer for about 15 minutes, stirring occasionally. Adjust seasoning to taste.
6. Stir in cheese and cooked bacon. Ladle the soup into bowls and, serve with garnishes as desired.

Expert Tips and Substitutions

• Types of Potatoes: Russet potatoes work best for creaminess, but you can also use Yukon Gold potatoes or sweet potatoes for variation.
• Homemade condensed soup. You can use my homemade cream of mushroom soup if you prefer. You can also make cream of celery from scratch. Simply melt 1/4 cup butter in a saucepan over medium heat. Sauté 1 finely diced celery rib for 1 minute. Stir in 1/4 cup all-purpose flour and cook until the mixture bubbles. Whisk in 1 1/2 cups chicken or vegetable stock and 1/2 cup milk until smooth. Stir periodically until the mixture thickens to a sauce consistency, Stir in 3 tablespoons Parmesan cheese and salt and pepper to taste.
• Swap the Water for Broth: You can use vegetable broth, chicken broth or chicken stock for another level of flavor!
• Try other Cheeses: Swap with pepper jack or Monterey Jack for a different cheesy flavor.
• Replace the Bacon: For a vegetarian version, substitute with sautéed mushrooms or crispy fried onions.
• Toppings: Feel free to add chopped chives, diced tomatoes, or jalapeños for extra zing.

Slow Cooker Creamy Loaded Baked Potato Soup

To make this loaded potato soup recipe in a crockpot, combine potatoes, onion, and water in the slow cooker. Cook on high for 3-4 hours or until the potatoes are tender. Add butter and cream cheese and let sit for 5 minutes, then stir until melted and smooth. Mix in both cans of soups, milk, and seasonings. Cover and cook on low for 2-3 hours or high 30 minutes to an hour, stirring occasionally. Stir in the cheese and cooked bacon just before serving.

Storage and Freezing

Give the hot soup time to cool slightly before storing in the refrigerator. You can ladle them in smaller storage containers for faster cooling. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the soup.

Freeze in individual portions for up to 2 to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Frequently Asked Questions

More Comforting Soup Recipes

• Chicken Alfredo Soup
• Soup Beans
• Lasagna Soup
• Chicken French Onion Soup

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Loaded Baked Potato Soup

Craving comfort food? This Loaded Baked Potato Soup will hit the spot! Made with simple ingredients in less than an hour, it's a creamy, cheesy delight perfect for busy weeknights.

Course Soup

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 14 cups

Calories 181kcal

Ingredients

• 3 pounds potatoes (about 6 medium) peeled, cleaned, and diced
• 1/4 cup diced yellow onion
• 4 tablespoons salted butter
• 4 ounces cream cheese softened
• 10.5 ounce can cream of mushroom soup
• 10.5 ounce can cream of celery soup
• 1 1/2 cups whole milk or half & half
• 1 teaspoon garlic powder
• salt and black pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• Garnish Options: additional shredded cheese, cooked bacon crumbles, sour cream, sliced green onions

Instructions

• Clean, peel, and cut potatoes in 1-inch cubes. In a large pot on the stove top, combine the potatoes, onion, and 4 cups of water. Cook over medium heat until the vegetables are soft, approximately 15-20 minutes.
• Mash the potatoes with a potato masher or immersion blender to your desired creamy soup consistency.
• Add butter and cream cheese to the pot. Don't disturb for 3 minutes. Stir until both are fully melted and well incorporated.
• Stir in cream of mushroom soup, cream of celery soup, milk or half & half, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until the ingredients are evenly combined.
• Reduce the heat to medium-low heat and simmer for about 15 minutes, stirring occasionally. Adjust seasoning to taste.
• Stir in cheese and cooked bacon. Ladle the soup into bowls and, serve with garnishes as desired.

Video

Notes

Expert Tips and Substitutions

• Types of Potatoes: Russet potatoes work best for creaminess, but you can also use Yukon Gold potatoes or sweet potatoes for variation.
• Homemade condensed soup. You can use my homemade cream of mushroom soup if you prefer. You can also make cream of celery from scratch. Simply melt 1/4 cup butter in a saucepan over medium heat. Sauté 1 finely diced celery rib for 1 minute. Stir in 1/4 cup all-purpose flour and cook until the mixture bubbles. Whisk in 1 1/2 cups chicken or vegetable stock and 1/2 cup milk until smooth. Stir periodically until the mixture thickens to a sauce consistency, Stir in 3 tablespoons Parmesan cheese and salt and pepper to taste.
• Swap the Water for Broth: You can use vegetable broth, chicken broth or chicken stock for another level of flavor!
• Try other Cheeses: Swap with pepper jack or Monterey Jack for a different cheesy flavor.
• Replace the Bacon: For a vegetarian version, substitute with sautéed mushrooms or crispy fried onions.
• Toppings: Feel free to add chopped chives, diced tomatoes, or jalapeños for extra zing.

Storage and Freezing

Give the hot soup time to cool slightly before storing in the refrigerator. You can ladle them in smaller storage containers for faster cooling. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the soup.

Freeze in individual portions for up to 2-3 months. Th

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 264mg | Potassium: 725mg | Fiber: 2g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 1mg

The post Loaded Baked Potato Soup appeared first on Dinner in 321.

This Slow Cooker Ham and Potato Soup includes ready-made diced potatoes and onions, savory ham hocks, and a creamy base, the perfect blend of flavors and textures. It’s rich in flavor and so simple to make with a prep time of only 10 minutes!

By combining these ingredients in a crock pot and allowing them to simmer low and slow, you’ll add tons of flavor and yield a super hearty soup. Adjust the seasonings and ingredients to suit your preferences and get creative with the toppings! It’s one of those meals my family loves because it makes the house smell delicious all day.

With only 6 ingredients, anyone can master this soup with ease. The slow cooker does all of the work for you! It’s one recipe that our family requests all the time on the weekend during the cold winter months.

Looking for more soups to warm you up? Be sure to check out my Easy Vegetable Soup, Lasagna Soup, and Crockpot Red Beans and Rice!

OMG, our family absolutely loved this soup! Using the crockpot was a win/win situation too! -Sue

Why You’ll Love this Recipe

• Minimal Recipe Prep: It only takes 10 minutes to prep this recipe since the slow cooker does the work for you.
• Creamy Texture: The slow cooking process in a crockpot allows the potatoes to break down and become tender, resulting in a naturally creamy texture without the need for excessive amounts of cream or butter.
• Easy 6-Ingredient Recipe: Once the ingredients are assembled in the slow cooker, minimal effort is required. All you have to do is get your toppings ready then dip up a bowl of that creamy soup! It’s perfect for busy weeknights!
• Family Favorite: This will be a recipe on weekly rotation during the colder months. It makes for a less stressful evening and everyone can make their bowl with their favorite toppings!

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Diced Potatoes and Onions: Serve as the base and bulk of the soup. Diced potatoes provide hearty texture and substance, while onions add savory depth and aroma.
• Ham Hocks: Add rich, smoky, savory flavor as well as meatiness. Add cubed cooked ham at the end of cook time if your ham hocks are meat sparse.
• Chicken Broth: Provides the liquid base and enhances the overall savory depth and richness.
• Garlic Powder: Introduces a subtle yet distinct garlic flavor.
• Evaporated Milk: Contributes creaminess and richness to the soup.
• Milk: Adjusts the soup to your desired texture.
• Optional Toppings: fresh chives, hot sauce, shredded cheese, cooked bacon crumbles, sour cream, fresh parsley

Laura Ashley’s Tip: You can use all different types of potatoes in this recipe. Russets are my go-to for a classic potato flavor. Yukon gold’s are also great for a creamier texture and a bit sweeter flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Can Opener

How to make Slow Cooker Ham and Potato Soup

1. To a Crockpot, add the potatoes and onions, ham hocks, broth, garlic powder, salt, and black pepper. Stir until combined. 

2. Cover and cook on low 6-7 hours or high 3-4 hours, or until the potatoes are fork tender. Crockpot time and temperature can vary, so adjust according to your make and model. For optimal ham hock tenderness, cook on low.
3. Transfer the ham hocks to a plate. Once they’re cool enough to handle, remove the meat and chop. Discard the fat and ham bone.

4. Plunge a potato masher into the crockpot 15-20 times, or until half of the potatoes are mashed. 
5. Stir the ham and evaporated milk into the soup.

6. Add milk to desired texture. Taste and adjust seasonings as desired.
7. Ladle into bowls and serve with garnishes on the side.

Expert Tips

• Low and Slow Cooking is Best for the Ham Hocks: For the most tender and flavorful ham hocks, cook on low heat for an extended period. This allows the meat to become fall-apart tender and infuses the broth with rich flavors.
• Add some Vegetables: Enhance the nutritional content of the soup by adding additional vegetables such as carrots, celery, or leeks. These vegetables add depth of flavor and complement the ham and potatoes beautifully.
• Spice It Up: Add a dash of hot sauce, red pepper flakes, or cayenne pepper for a spicy kick. You can also experiment with different herbs and spices such as thyme, rosemary, or smoked paprika.
• Different Potatoes: While using pre-cut potatoes saves time, you can also cube potatoes from scratch if desired. Simply clean and peel (or not peel) 8 chop russet potatoes. You’ll need about 7 cups for this recipe. You can also experiment with Yukon Gold potatoes or red potatoes for a creamier texture and sweeter flavor.

Variations and Substitutions

• Creamy Base Alternatives: Instead of evaporated milk, consider using heavy cream, half-and-half, whole milk, or coconut milk. Each option will impart a unique flavor.
• Vegetarian Variation: Make a vegetarian version of this recipe by omitting the ham hocks and using vegetable broth instead of chicken broth. Add extra vegetables and seasonings to enhance the flavor.
• Cheesy Twist: Stir in freshly shredded sharp cheddar cheese or grated Parmesan cheese during the last 30 minutes of cooking for an added cheesy twist.
• Ham Hock Substitutes: You can use other types of meat such as smoked ham, diced ham, or even bacon in place of ham hocks. Adjust the cooking time and seasoning accordingly based on the type of meat you choose. It’s a great way to use leftover holiday ham! Also, you can add cubed cooked ham at the end of cook time if your ham hocks are meat sparse.

What to Serve with Crock Pot Potato Ham Soup

There are lots of toppings that can elevate the flavors and textures of a bowl of this crock pot potato soup! You can serve it with chopped bacon, additional ham, shredded cheese, chopped green onions or chives, sour cream or Greek yogurt, crushed tortilla chips or crackers, fresh herbs (parsley, cilantro, dill), crispy fried onions, and hot sauce.

This delicious soup pairs well with a variety of side dishes. Cornbread, hoecakes, crusty bread, or warm dinner rolls are perfect for dipping into the creamy broth. Cooked vegetables or a simple side salad with crisp greens can also be a refreshing balance for the richness.

For a heartier option, serve the soup alongside grilled cheese sandwiches or toasted garlic bread.

Storage

Allow the slow cooker ham and potato soup to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 3-4 days to maintain optimal freshness and flavor.

For longer storage, freeze leftovers for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.

Reheat refrigerated or thawed ham and potato soup on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it’s safe to freeze potato soup, repeated freezing and thawing can negatively impact the texture and flavor.

Frequently Asked Questions

More Comforting Soup Recipes

• Copycat Dolly Parton’s Stampede Soup
• Easy Lasagna Soup
• Crockpot Green Enchilada Soup
• Italian Sausage Tortellini Soup

Print

Crock Pot Ham and Potato Soup (6 Ingredients)

This creamy Crockpot Ham and Potato Soup has just 6 ingredients and cooks to perfection in the slow cooker. The ham hock infuses the soup with a smoky and the meat is so tender it falls off the bone. Customize with your favorite toppings on the side.

Course Soup

Cuisine American

Keyword crockpot, soup

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 18 servings

Calories 127kcal

Ingredients

• 2 20 ounce bags diced potatoes and onions
• 1 pound smoked ham hocks
• 32 ounces chicken broth
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 ounce can evaporated milk
• 1-1 1/2 cups milk amount as desired
• Optional Toppings: fresh chives, hot sauce, shredded cheese, cooked bacon crumbles, sour cream

Instructions

• To a Crockpot, add the potatoes and onions, ham hocks, broth, garlic powder, salt, and black pepper. Stir until combined. 
• Cover and cook on low 6-7 hours or high 3-4 hours, or until the potatoes are fork tender. Crockpot time and temperature can vary, so adjust according to your make and model. For optimal ham hock tenderness, cook on low. If cooking on high, consider checking the potatoes tenderness at 2 hours to determine if you’ll need 1 or 2 more hours.
• Transfer the ham hocks to a plate. Once they’re cool enough to handle, remove the meat and chop. Discard the fat and ham bone.
• Plunge a potato masher into the crockpot 15-20 times, or until half of the potatoes are mashed. 
• Stir the ham and evaporated milk into the soup.
• Add milk to desired texture. Taste and adjust seasonings as desired.
• Ladle soup in bowls and serve with garnishes on the side.

Video

Notes

Approximate nutrition information is for 1 cup of soup.

• • Low and Slow Cooking: For the most tender and flavorful ham hocks, cook on low heat for an extended period. This allows the meat to become fall-apart tender and infuses the broth with rich flavors. If cooking on high, consider checking the potatoes tenderness at 2 hours to determine if you’ll need 1 or 2 more hours.

• • Vegetable Additions: Enhance the nutritional content of the soup by adding additional vegetables such as carrots, celery, or leeks. These vegetables add depth of flavor and complement the ham and potatoes beautifully.

• • Spice It Up: Add a dash of hot sauce, red pepper flakes, or cayenne pepper for a spicy kick. You can also experiment with different herbs and spices such as thyme, rosemary, or smoked paprika.

• • Creamy Base Alternatives: Instead of evaporated milk, consider using heavy cream, half-and-half, whole milk, or coconut milk. Each option will impart a unique flavor to the soup.

• • Different Potatoes: While using pre-cut potatoes saves time, you can also cube potatoes from scratch if desired. Simply clean and peel (or not peel) 8 chop russet potatoes. You’ll need about 8 cups for this recipe. You can also experiment with Yukon Gold potatoes or red potatoes for a creamier texture and sweeter flavor.

• • Onion: If opting out of the pre-cut potato and onion blend and chopping fresh potatoes instead, you’ll need to also chop 1 large onion (about 1 1/2 cups chopped) for the soup.

• • Vegetarian Variation: Make a vegetarian version of the soup by omitting the ham hocks and using vegetable broth instead of chicken broth. Add extra vegetables and seasonings to enhance the flavor.

• • Cheesy Twist: Stir in freshly shredded sharp cheddar cheese or grated Parmesan cheese during the last 30 minutes of cooking for an added cheesy twist.

• • Ham Hock Tips: If your ham hocks don’t yield the desired amount of meat, add cooked and crumbled bacon or cubed and browned ham. You can substitute ham hocks with other types of meat such as smoked ham, diced ham, or even bacon in place of ham hocks. Adjust the cooking time and seasoning accordingly based on the type of meat you choose. It’s a great way to use leftover holiday ham!

Storage Tips

• • Refrigerating: Allow the potato soup to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 3-4 days to maintain optimal freshness and flavor.

• • Freezing: For longer storage, freeze leftover soup for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.

• • Reheating: Reheat refrigerated or thawed ham and potato soup on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it’s safe to freeze potato soup, repeated freezing and thawing can negatively impact the texture and flavor. Also, you can add cubed cooked ham at the end of cook time if your ham hocks are meat sparse.

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 395mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

The post Slow Cooker Ham and Potato Soup appeared first on Dinner in 321.

If you’re a fan of French onion soup recipe but have been dreaming of a dish that offers a little extra heartiness, you’re in luck! Enter Chicken French Onion Soup—the ultimate cozy companion for chilly nights. With 8 basic ingredients ready from start to finish in less than an hour, it’s a great meal for busy weekdays that’s also great for leftovers!

What’s in it for you? Well, let me tell you…sweet caramelized onions, tender chunks of chicken, and a broth that hugs all the flavors together. Topped with a bubbly blanket of gooey cheese and paired with crispy bread or ladled over mashed potatoes, this soup is like a warm hug in a bowl, making it the perfect meal for those “I just want to stay cozy at home” days.

Soups are the ticket to warm you up heart and soul! Along with this chicken French onion soup, you have got to give my Lasagna Soup, Crockpot Ham and Potato Soup, and Chicken Alfredo Soup a try!

Why You’ll Like This Recipe

• Rich and Flavorful French Onion Flavors. The combination of caramelized onions and tender chicken in a rich broth is comfort food bliss. If French onion recipes are a favorite for you, you MUST try my French onion chicken bake that adds rice and crispy fried onions and my Cream Cheese Onion Dip!
• Comfort Food. Perfect for chilly evenings, this soup warms you from the inside out. The whole family will love it!
• Easy Dinner Recipe. With straightforward steps, you can create this French onion chicken soup that feels fancy but is simple enough for a weeknight dinner.

Ingredients

Scroll down to the end of this post for specific ingredient amounts in the recipe card. 

• Salted Butter: Adds richness and helps to sauté the onions. Olive oil could also be used.
• Seasoning Salt Blend or Salt & Pepper: We love a store-bought seasoning salt but you can also just use salt and pepper. I prefer Livias Seasoning Salt.
• Boneless Skinless Chicken Breasts or Thighs: Provides a hearty protein element that complements the soup, with thighs being juicier and more flavorful.
• Sweet Yellow Onions: The star ingredient that caramelizes beautifully and adds a sweet flavor. You can also use vidalia onions. White onions don’t lend as much of a sweet note.
• Dijon Mustard: Adds a hint of tang and depth.
• All-Purpose Flour: Helps thicken the soup.
• Onion Soup Mix: Conveniently adds depth of flavor without the need for multiple seasonings.
• Low-Sodium Beef Broth or Beef Stock: Provides a rich and savory base; using low-sodium allows you to control the saltiness.
• Cornstarch: Used if needed to adjust the thickness of the soup to your preference.
• Topping Options: Swiss cheese, provolone, mozzarella, or gruyere cheese melts beautifully on top, adding a creamy finish to each bowl. A baguette, sourdough, or garlic bread is perfect for dipping.

Tools You’ll Need

• Large Skillet or Large Pot
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Ladle

How to Make Chicken French Onion Soup

1. Season chicken on both sides with seasoning salt or salt and black pepper. 

2. In a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the seasoned chicken breasts or thighs and sear until golden brown on both sides, about 4-5 minutes per side. Work in batches if needed. Remove from the pot and set aside.

3. In the same pot, lower the heat to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the sliced onions. Stir occasionally, until caramelized and golden brown, about 10-15 minutes.

4. Stir in Dijon mustard, and cook for an additional minute.

5. Sprinkle flour and the onion soup mix over the onions, and stir well to combine, scraping up any browned bits from the bottom of the pan. Cook for another 2-3 minutes.

6. Gradually pour in beef broth or stock while stirring to prevent lumps. Bring the mixture to a simmer. Return the seared chicken to the pot. Simmer for about 20-30 minutes, or until the chicken is cooked through and tender.

7. Once the chicken is cooked, remove it from the pot. Shred using two forks.
8. In a small bowl whisk together 2 tablespoons each cornstarch and water. Whisk the cornstarch mixture into the pot. 

9. Return the shredded chicken to the pot.
10. Ladle the soup into bowls. Add your favorite cheese and bread toppings or serve over mashed potatoes or rice.

Pro Tips and Substitutions

• Caramelize the Onions: For the perfect caramelization process, cook the onions slowly over medium heat. This will achieve a deep caramelization for the onions and maximum sweetness and flavor. If your onions are browning too quickly, lower the temperature to low heat to avoid burning.
• Sear the Chicken: Brown the chicken thighs or breasts in batches for better searing and flavor retention before adding it to the soup.
• Use Leftover Chicken: For a quicker option, shred leftover rotisserie chicken to skip this cooking step.
• Homemade Onion Soup Mix: If you prefer a homemade version of 1 Lipton Onion Soup Mix packet simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.
• Taste and Adjust: Always taste the soup before serving and adjust seasoning or thickness based on preference.
• Herbs and Spices: Add fresh herbs like fresh thyme, parsley, a bay leaf, or fresh garlic for an extra burst of flavor.
• Broth: You can replace beef broth with chicken broth or vegetable broth for different flavor profiles.
• Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend.

How to Serve Chicken French Onion Soup

The toppings add so much flavor and texture. You can add a sprinkle of cheese like Swiss, mozzarella, provolone, or gruyere. It’s also excellent with a crusty sour dough bread slice, toasted garlic bread, garlic biscuits, or hoecakes.

If you’re looking to spread this soup further or want to bulk it up, you can cook pasta or egg noodles right in the broth 15-20 minutes prior to serving. It’s also excellent served over cooked white rice or brown rice.

We like to pair this soup with a simple side salad, green beans, or easy cooked vegetables.

Another hearty, meat-filled version of this classic soup is French Dip French Onion Soup!

Storage and Freezing

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 2 months; just thaw and reheat before serving.

Frequently Asked Questions

More Delicious Soup Recipes

• Soup Beans
• Crockpot Sausage Tortellini Soup
• Vegetable Beef Soup
• Green Enchilada Chicken Soup

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Chicken French Onion Soup

The ultimate cozy food, Chicken French Onion Soup, is like a warm hug! With its melty cheese, sweet onions, and tender chicken, it's sure to hit the spot when you want something heartwarming and delicious in under an hour.

Course Main Course, Soup

Cuisine American, French

Keyword chicken, soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 cups

Calories 207kcal

Ingredients

• 4 tablespoons salted butter divided
• seasoning salt or salt and black pepper amount as desired
• 2-2 1/4 pounds boneless skinless chicken breasts or thighs
• 1 large sweet yellow onion thinly sliced
• 1 tablespoon dijon mustard
• 3 tablespoons all-purpose flour
• 1 ounce packet onion soup mix
• 48 ounces low-sodium beef broth or beef stock
• 2 tablespoons cornstarch
• Toppings: shredded cheese (Swiss, provolone, or mozzarella) and a crusty bread (baguette or sourdough) or garlic bread cheese crisps (see note)

Instructions

• Season chicken on both sides with seasoning salt or salt and black pepper.
• In a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the seasoned chicken breasts or thighs and sear until golden brown on both sides, about 4-5 minutes per side. Work in batches if needed. Remove from the pot and set aside.
• In the same pot, lower the heat to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the sliced onions. Stir occasionally, until caramelized and golden brown, about 10-15 minutes.
• Stir in Dijon mustard, and cook for an additional minute.
• Sprinkle flour and the onion soup mix over the onions, and stir well to combine, scraping up any browned bits from the bottom of the pan. Cook for another 2-3 minutes.
• Gradually pour in beef broth or stock while stirring to prevent lumps. Bring the mixture to a simmer. Return the seared chicken to the pot. Simmer for about 20-30 minutes, or until the chicken is cooked through and tender.
• Once the chicken is cooked, remove it from the pot. Shred using two forks.
• In a small bowl whisk together 2 tablespoons each cornstarch and water. Whisk the cornstarch mixture into the pot. 
• Return the shredded chicken to the pot.
• Ladle the soup into bowls. Add your favorite cheese and bread toppings or serve over mashed potatoes or rice.

Video

Notes

Pro Tips and Substitutions

• • Caramelize the Onions: For the perfect caramelization process, cook the onions slowly over medium heat. This will achieve a deep caramelization for the onions and maximum sweetness and flavor. If your onions are browning too quickly, lower the temperature to low heat to avoid burning.

• • Sear the Chicken: Brown the chicken thighs or breasts in batches for better searing and flavor retention before adding it to the soup.

• • Use Leftover Chicken: For a quicker option, shred leftover rotisserie chicken to skip this cooking step.

• • Homemade Onion Soup Mix: If you prefer a homemade version of 1 Lipton Onion Soup Mix packet simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.

• • Taste and Adjust: Always taste the soup before serving and adjust seasoning or thickness based on preference.

• • Herbs and Spices: Add fresh herbs like fresh thyme, parsley, a bay leaf, or fresh garlic for an extra burst of flavor.

• • Broth: You can replace beef broth with chicken broth or vegetable broth for different flavor profiles.

• • Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend.

Storage and Freezing

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 2 months; just thaw and reheat before serving.

Nutrition

Calories: 207kcal | Carbohydrates: 9g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 879mg | Potassium: 736mg | Fiber: 1g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

The post Chicken French Onion Soup appeared first on Dinner in 321.

When the cold winter months come around, this Crockpot Sausage Tortellini Soup is one of our go-to recipes. It’s so simple to assemble with just 10 ingredients, and simmering it in the slow cooker all day makes it incredibly easy to prepare.

Whether you are a beginner cook or seasoned chef, the flavors in this slow cooker tortellini soup are very gourmet. With the richness of Italian sausage, spices, fresh vegetables, and cheesy tortellini, there’s so much to love about this comforting dinner.

Our family requests this recipe during a busy week, it’s rewarding to make because it’s a home cooked meal that isn’t time consuming or difficult. Plus, it’s easy to customize to everyone’s liking with different vegetables or proteins.

If you are looking for more slow cooker recipes, we are big fans! Try our Slow Cooker Hamburger Helper and Crockpot Chicken and Stuffing.

Why You’ll Love this Recipe

• 10 ingredient soup: This tortellini soup is easy to shop for with approachable ingredients.
• Simple slow cooker meal: All you need to do is quickly prep the soup recipe and then set the slow cooker to cook everything else for you! It’s that easy.
• Great meal prep recipe: If you have a busy week, put this recipe on your list. It’s a home-cooked meal with not a lot of effort.
• Comfort food at it’s finest: We love this soup recipe during the cold winter months to warm us up. It’s all the flavors of heartiness in a bowl.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Regular or spicy Italian sausage: The meat that infuses the soup with rich flavor. You can substitute your favorite ground meat here too.
• Onion and carrot: The base vegetable mixture that infuses the soup with sweetness.  
• Garlic cloves: Adds the hint of garlic we all love in every bite.
• Italian seasoning: Gives that delicious herby flavor.   
• Regular or low-sodium chicken broth: Comforting broth that brings all of the ingredients together.
• Fire-roasted diced tomatoes: Adds a smokiness and bright tomato flavor.
• Refrigerated cheese tortellini: The noodles that are filled with a hint of cheese.
• Heavy whipping cream: Adds creaminess in every bite.
• Cornstarch: The ingredient that helps to thicken the broth to the right consistency.
• Chopped fresh kale: A hint of fresh veggies in every bite (not pictured).
• Seasoning Salt: Enhances the overall flavor profile. I prefer Livias Seasoning Salt.

Tools You’ll Need

• Crockpot
• Large Skillet
• Garlic Press
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater (optional)
• Ladle

How to Make Crockpot Sausage Tortellini Soup

1. In a skillet over medium-high heat, crumble and cook Italian sausage until browned (about 4-6 minutes). Drain excess grease if necessary.

2. To a large Crockpot, add onion, carrot, garlic, Italian seasoning, seasoning salt or salt and black pepper, chicken broth, fire-roasted diced tomatoes, and the cooked sausage. Stir to combine.

3. Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
4. About 30 minutes before serving, whisk together cornstarch and heavy cream in a small bowl. Add the tortellini, heavy cream cornstarch mixture, and kale to the crockpot. Stir gently to combine. Cover and cook on high for an additional 20-30 minutes.

5. Taste and adjust seasonings as desired. Ladle into serving bowls and garnish with parmesan cheese.

Expert Tips and Variations

• Leftover Variation: If you plan to have leftovers, cook the tortellini separately. This way, you can ensure the pasta is perfectly cooked and maintains the desired texture even when reheating leftovers. When you’re ready to serve, add the cooked tortellini to the individual soup bowls and ladle the hot soup over it. If you already put all of the tortellini in your soup, they’ll soak up the broth quite a bit as it’s stored. If needed, add additional broth when reheated.
• Avoid dairy separation. Keep in mind that dairy can sometimes separate when frozen. To minimize this, stir the soup gently after reheating. Also, lower fat content liquids can curdle more easily due to the acidity of the tomatoes.
• Customize the spice level. If you prefer a spicier soup, use hot Italian sausage or add crushed red pepper flakes. For a milder version, opt for sweet Italian sausage.
• Swap out the Sausage. Pork, beef, turkey, chicken or a combination of these ground seasoned meats can work in this recipe.
• Use different types of tomatoes. Tomato sauce, regular diced tomatoes, or petite diced tomatoes can be used in place of fire roasted tomatoes.
• Tortellini Varieties: Try different flavors of tortellini for a unique twist. You can also use frozen tortellini, but you will need to add 15 minutes to the covered cook time.
• Green Goodness is optional. If you don’t want to add kale, simply omit it. Fresh spinach can also be used. If doing so, add about 5 minutes before serving as it will wilt in the mixture quickly.

Storage and Freezing

Store any leftovers for up to 4 days in the fridge. Reheat on the stove or in the microwave until warmed through.

This soup also freezes great too. We recommend storing the soup in the freezer without the tortellini and greens. Add the tortellini and greens when reheating the soup to serve to ensure the texture of the pasta is perfect. Store for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours. Reheat on the stove or in the microwave.

When it comes to make-ahead and meal prep, this soup speaks for itself! The slow cooker makes it too simple to cook in advance on a busy weeknight, so mealtime is a breeze.

FAQs

More Comforting Slow Cooker Recipes

• Easy Slow Cooker Beef Stew
• Crockpot Beef and Noodles
• Easy Slow Cooker Pork Roast
• Slow Cooker French Dip Sandwich

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Crockpot Sausage Tortellini Soup

This Crockpot Sausage Tortellini Soup is a 10 ingredient comfort food recipe that’s ideal for a busy weeknight when you need an easy dinner. With just a few minutes of prep, let the slow cooker do the work for you. It’s the perfect recipe for meal planning (it freezes well too!), and a dish that everyone loves.

Course Main Course, Soup

Cuisine American

Keyword pork

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 Servings

Calories 539kcal

Ingredients

• 1 pound regular or spicy ground Italian sausage pork, beef, chicken, or turkey
• 1 cup chopped onion
• 1 cup shredded carrot
• 3-4 minced garlic cloves or 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoon Italian seasoning
• 1 1/2 teaspoons seasoning salt or salt and black pepper
• 48 ounces regular or low-sodium chicken broth
• 28 ounces fire-roasted diced tomatoes
• 9-14 ounce bag refrigerated cheese tortellini
• 1 1/2 cups heavy whipping cream
• 2 tablespoons cornstarch
• 4 cups packed trimmed and chopped kale

Instructions

• In a skillet over medium-high heat, crumble and cook Italian sausage until browned (about 4-6 minutes). Drain excess grease if necessary.
• To a large Crockpot, add onion, carrot, garlic, Italian seasoning, seasoning salt or salt and black pepper, chicken broth, fire-roasted diced tomatoes, and the cooked sausage. Stir to combine.
• Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
• About 30 minutes before serving, whisk together cornstarch and heavy cream in a small bowl. Add the tortellini, heavy cream cornstarch mixture, and kale to the crockpot. Stir gently to combine. Cover and cook on high for an additional 20-30 minutes.
• Taste and adjust seasonings as desired. Ladle into serving bowls and garnish with parmesan cheese.

Video

Notes

Expert Tips and Variations

• • Leftover Variation: If you plan to have leftovers, cook the tortellini separately. This way, you can ensure the pasta is perfectly cooked and maintains the desired texture even when reheating leftovers. When you’re ready to serve, add the cooked tortellini to the individual soup bowls and ladle the hot soup over it. If you already put all of the tortellini in your soup, they’ll soak up the broth quite a bit as it’s stored. If needed, add additional broth when reheated.

• • Avoid dairy separation. Keep in mind that dairy can sometimes separate when frozen. To minimize this, stir the soup gently after reheating. Also, lower fat content liquids can curdle more easily due to the acidity of the tomatoes.

• • Customize the spice level. If you prefer a spicier soup, use hot Italian sausage or add crushed red pepper flakes. For a milder version, opt for sweet Italian sausage.

• • Swap out the Sausage. Pork, beef, turkey, chicken or a combination of these ground seasoned meats can work in this recipe.

• • Use different types of tomatoes. Tomato sauce, regular diced tomatoes, or petite diced tomatoes can be used in place of fire roasted tomatoes.
•  
  • Tortellini Varieties: Try different flavors of tortellini for a unique twist. You can also use frozen tortellini, but you will need to add 15 minutes to the covered cook time.

• • Green Goodness is optional. If you don’t want to add kale, simply omit it. Fresh spinach can also be used. If doing so, add about 5 minutes before serving as it will wilt in the mixture quickly.

Storage: 

Store any leftovers for up to 4 days in the fridge. Reheat on the stove or in the microwave until warmed through.

This soup also freezes great too. We recommend storing the soup in the freezer without the tortellini and greens. Add the tortellini and greens when reheating the soup to serve to ensure the texture of the pasta is perfect. Store for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours. Reheat on the stove or in the microwave.

When it comes to make-ahead and meal prep, this soup speaks for itself! The slow cooker makes it too simple to cook in advance on a busy weeknight, so mealtime is a breeze.

Nutrition

Calories: 539kcal | Carbohydrates: 48g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 1464mg | Potassium: 546mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5414IU | Vitamin C: 27mg | Calcium: 246mg | Iron: 9mg

The post Crockpot Sausage Tortellini Soup appeared first on Dinner in 321.

When the weather outside is chilly, nothing warms you up like a big bowl of Chicken Alfredo soup! This creamy, dreamy soup delivers all the flavors of a classic Alfredo pasta but in a cozy, spoonable form. It feels like a warm hug in a bowl.

Not only is this soup delicious, but it’s also quick and easy to whip up in just one-pot and in 30 minutes! Just gather a few simple ingredients from your pantry, pull apart a rotisserie chicken, and you’ll have a magical meal in no time that’s sure to impress everyone at the table. Trust me, once you make it, you’ll wonder how you ever lived without it—it will have you coming back for seconds!

Cold weather months has us all craving warm and fuzzy recipes. Be sure to check to also check out our viral Copycat Dolly Parton’s Stampede Soup, Crockpot Chicken and Noodles, and Lasagna Soup!

Why You’ll Like This Recipe

• Creamy and Flavorful. A big warm bowl of this chicken Alfredo soup is oh-so-satisfying.
• Hearty Meal. Loaded with tender chicken and pasta, this velvety soup is sure to hit the spot!
• Quick and Easy in One Pot. Simple ingredients and steps make Alfredo chicken soup perfect for busy weeknights. Bonus, it’s an easy clean up meal – ONE POT!
• Customizable. Easy to adapt with your favorite veggies or different types of pasta.
• Nostalgic Flavor. The classic Alfredo taste reimagined in soup form!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted Butter: Creates a rich and creamy base for the soup.
• Yellow Onion: Provides a sweet and savory foundation.
• Garlic Cloves: Adds aromatic and savory notes.
• All-Purpose Flour: Helps thicken the soup.
• Chicken Broth: Adds depth and moisture to the soup.
• Heavy Cream: Perfectly creamy and rich, it gives the soup its signature Alfredo texture.
• Milk: Balances the richness of cream and creates the perfect consistency.
• Fettuccini Pasta: Classic pasta choice that complements this creamy soup.
• Shredded Cooked Chicken: Adds protein and substance. Leftover chicken or a rotisserie chicken makes this one of the best hearty soups for busy days!
• Grated Parmesan: Adds that delicious cheesy flavor that Alfredo is known for.
• Nutmeg (optional): A hint of warmth and aromatic flavor.
• Crushed Red Pepper Flakes (optional): Adds a touch of heat.

Tools You’ll Need

• Large Skillet or Large Pot
• Garlic Press
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater (optional)
• Ladle

How to Make Chicken Alfredo Soup

1. Melt butter to a large skillet on medium-high heat. Sauté onion until translucent, about 3 minutes. 
2. Add garlic and sauté another minute. 
3. Sprinkle in the flour and stir and coat the vegetables. Once the mixture starts to brown, after about 2 minutes, carefully stir in the broth, heavy cream and 1 cup of the milk. 

4. Once the mixture comes to a boil, lower the heat to medium and add the fettuccini. Cook, stirring often, until the pasta is al dente. 
5. Fold in the chicken, parmesan cheese and seasonings.

6. Taste for balance of flavors. Adjust with more seasonings if you’d like. Add milk or water if you’d like to thin down the consistency. Add a cornstarch slurry if you’d like to thicken it.

Tips and Substitutions

• Use Tortellini Noodles. Transform this Chicken Alfredo Soup into Chicken Alfredo Tortellini Soup by omitting the chicken and fettuccini noodles and instead using refrigerated cheese tortellini.
• Substitute the chicken. Chicken can be substituted with cooked Italian sausage, smoked sausage, or shrimp.
• Make it Vegetarian. Swap shredded chicken for sautéed mushrooms or additional veggies like spinach or broccoli. You could also opt to use cheese tortellini in place of the pasta and chicken.
• Thicken the soup. For a thicker consistency, let the soup simmer a little longer or add more flour to the roux. If you need to thicken it at the end, add a cornstarch slurry (a mixture of 1-2 tablespoons each water and cornstarch). Need to make it thinner, add more water, milk, or broth.
• Type of Pasta. Use any pasta shape you like, such as penne, rotini, or broken lasagna noodles. It can be substituted with egg noodles or lower-carb or gluten-free pasta as well.
• Broth Options. You can substitute chicken broth with vegetable broth.
• Try other types of Cheese. Experiment with different cheeses such as mozzarella or Asiago for varied flavors.
• Add Vegetables. Besides serving cooked vegetables as a side, you can also add 2-3 cups of raw broccoli florets, frozen broccoli, or a 6oz bag of raw spinach to the soup in the last 3 minutes of cooking.
• Heavy Cream Substitution. Heavy cream can be substituted with half and half or milk. However, the texture will be thinner. Follow thickening tips above if preferred.

If you love the rich and comforting flavors of Alfredo sauce, you’ve got to try this Chicken Broccoli Alfredo Bake!

What to Serve with Chicken Alfredo Soup

Besides garlic bread, this soup is also delicious with garlic cheese biscuits, dinner rolls, or a plain baguette, sour dough, or any crusty bread. A Caesar salad or a mixed green salad can balance the richness of the soup, while steamed vegetables like broccoli or green beans provide color and nutrition.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of broth or milk to restore the consistency, as the soup may thicken when stored.

Although I wouldn’t advise it, you can freeze chicken Alfredo soup. Since it contains cream, the texture will change upon thawing. To minimize this, it’s best to freeze the soup without the pasta and add freshly cooked pasta when reheating.

Frequently Asked Questions

More Soup Recipes You’ll Love

• Easy Vegetable Soup
• Slow Cooker White Chicken Chili
• Italian Sausage Tortellini Soup
• Green Enchilada Chicken Soup

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Cheesy Chicken Alfredo Soup

Say hello to your new favorite soup: Chicken Alfredo soup! It’s creamy, cheesy, and absolutely delicious. It's quick to make with basic ingredients and has all of your favorite Alfredo pasta flavors!

Course Soup

Cuisine American, Italian

Keyword chicken

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 Servings

Calories 197kcal

Ingredients

• 4 tablespoons butter
• 1 small yellow onion chopped
• 4 garlic cloves minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth regular or low-sodium
• 1/2 cup heavy cream
• 1-1 1/2 cups milk
• 4 ounces fettuccine pasta broken into 2-inch pieces
• 2 cups shredded cooked chicken
• 1/2-3/4 cup grated parmesan more for garnish
• 1/2 teaspoon ground nutmeg optional
• 1/2-1 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon salt more as desired
• 1/2 teaspoon black pepper more as desired

Instructions

• Melt butter to a large skillet on medium-high heat. Sauté onion until translucent, about 3 minutes. 
• Add garlic and sauté another minute.
• Sprinkle in the flour and stir and coat the vegetables. Once the mixture starts to brown, after about 2 minutes, carefully stir in the broth, heavy cream and 1 cup of the milk.
• Once the mixture comes to a boil, lower the heat to medium and add the fettuccini. Cook, stirring often, until the pasta is al dente.
• Fold in the chicken, parmesan cheese and seasonings. Taste for balance of flavors. Adjust with more seasonings if you'd like. Add milk or water if you'd like to thin down the consistency. Add a cornstarch slurry if you'd like to thicken it.

Video

Notes

Tips and Substitutions

• • Creamy Tortellini Soup: Transform this Chicken Alfredo Soup into Chicken Alfredo Tortellini Soup by omitting the chicken and fettuccini noodles and instead using refrigerated cheese tortellini.

• • Meat Options: Chicken can be substituted with cooked Italian sausage, smoked sausage, or shrimp.

• • Vegetarian Option: Swap shredded chicken for sautéed mushrooms or additional veggies like spinach or broccoli. You could also opt to use cheese tortellini in place of the pasta and chicken.

• • Thicker Soup: For a thicker consistency, let the soup simmer a little longer or add more flour to the roux. If you need to thicken it at the end, add a cornstarch slurry (a mixture of 1-2 tablespoons each water and cornstarch). Need to make it thinner, add more water, milk, or broth.

• • Type of Pasta: Use any pasta shape you like, such as penne, rotini, or broken lasagna noodles. It can be substituted with egg noodles or lower-carb or gluten-free pasta as well.

• • Broth: You can substitute chicken broth with vegetable broth.

• • Cheese: Experiment with different cheeses such as mozzarella or Asiago for varied flavors.

• • Add Vegetables: Besides serving cooked vegetables as a side, you can also add 2-3 cups of raw broccoli florets, frozen broccoli, or a 6oz bag of raw spinach to the soup in the last 3 minutes of cooking.

• • Heavy Cream Substitution: Heavy cream can be substituted with half and half or milk. However, the texture will be thinner. Follow thickening tips above if preferred.

Storage: 

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of broth or milk to restore the consistency, as the soup may thicken when stored.

Although I wouldn’t advise it, you can freeze chicken Alfredo soup. Since it contains cream, the texture will change upon thawing. To minimize this, it’s best to freeze the soup without the pasta and add freshly cooked pasta when reheating.

Nutrition

Calories: 197kcal | Carbohydrates: 12g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 525mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

The post Chicken Alfredo Soup appeared first on Dinner in 321.

Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty soup is guaranteed to be a crowdpleaser any time of the year!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

Our favorite part is that it takes just 15 minutes to prep before the slow cooker does all of the cooking for you. If you want to make it fast on the stovetop, I also give you the instructions for that process too.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

• Easy Dinner Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
• Comfort Food at it’s Finest: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
• Flavor-Packed in every Bite: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
• Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
• Shredded Carrot: Provides natural sweetness and vibrant color.
• Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
• Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
• Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
• Dried Basil: Adds a hint of herbaceous flavor.
• Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
• Cornstarch: Used as a thickening agent to create a nice creamy texture.
• Milk: Contributes creaminess and a rich flavor to the broth.
• Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
• Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
• Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife
• Cutting Board
• Meat Chopper
• Cheese Grater

How to Make Slow Cooker Chicken Gnocchi Soup

1. To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

4. In a small bowl, whisk together cornstarch and milk. 

5. To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach. 

6. Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
7. Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you’re using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don’t over cook them or they’ll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Expert Tips

• Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
• Swap the Cut of Chicken. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
• Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
• Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
• Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
• Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
• More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

FAQs

More Cozy Soup Recipes  

• Cheesy Chicken Alfredo Soup
• Green Chicken Enchilada Soup
• Copycat Dolly Parton’s Stampede Soup
• Loaded Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

This Slow Cooker Chicken Gnocchi Soup is the ultimate comfort food, featuring juicy chicken and pillowy gnocchi. Easy to make by simply adding all of the ingredients to the crockpot and let it simmer to perfection for a dinner that’s effortless.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 7 Servings

Calories 384kcal

Ingredients

• 48 ounces chicken broth regular or low sodium
• 3/4 cup shredded carrot
• 1/2 cup diced celery
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon flaky poultry seasoning (1/2 teaspoon if using ground)
• 2 teaspoon dried basil
• 1-2 teaspoon salt
• 1-2 teaspoon white or black pepper
• 2-2 1/2 pounds boneless, skinless chicken thighs, breasts or tenderloins
• 3 tablespoons cornstarch
• 2 cups milk
• 16 ounce package ready-made mini gnocchi
• 6 ounces fresh spinach
• 1/2 cup parmesan cheese plus more for garnish
• Garnish: crushed red pepper flakes

Instructions

• To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
• In a small bowl, whisk together cornstarch and milk.
• To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
• Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).

  NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
• Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

• • • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
    • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
    • If you can’t find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
    • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
    • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
    • Romano cheese can be used in addition to or along with parmesan for extra richness.
    • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
    • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

This one-pot American Goulash is quick to make and has easy ingredients. It’s one of those comfort food classic meals perfect for the cooler months. Whether it’s a holiday, game day get-together, potluck, or dinner with your family, this goulash is always a hit!

We’ve been making goulash for years. It’s one of our lazy, go-to dinner recipes during a busy week or when entertaining friends and family. There’s little to no mess since it only uses one pot. I also make sure to keep most of the ingredients in the pantry and freezer all the time to be able to whip this up quickly.

If you love a hearty and filling homemade stew, this goulash is for you. Be sure to also try our Lasagna Soup, Beef and Vegetable Soup, and Soup Beans.

I just finished up in making your American Goulash. With my 1st taste, I was so pleased. I did not alter nor add any more ingredients. This recipe is a true keeper as it is easy to make with all supplies in my own kitchen. Delicious…. -Mary Alice

Hungarian Versus American Goulash

American Goulash and Hungarian Goulash, despite sharing a similar name, are distinct dishes with notable differences.

American Goulash, also known as American chop suey, typically features hearty ground beef, elbow macaroni, tomatoes, onions, and various spices.

Hungarian Goulash, on the other hand, is a traditional Hungarian stew made with tender beef, onions, paprika, and other spices. It is often served with crusty bread or egg noodles. It’s a slow-cooked dish, allowing the flavors to develop over time, the American dish is quick-cooking.

Why You’ll Love this Recipe

• Simplicity with 10 ingredients. This homemade American Goulash recipe is a perfect choice for busy weeknights. It requires just a single pot, making for easy clean up, and is excellent as leftovers!
• Versatility. You can customize this classic comfort food by adding vegetables like bell peppers or mushrooms for an extra nutritional boost.
• Hearty and Filling. The combination of beef/sausage, pasta, and rich tomato-based sauce makes this dish incredibly filling and flavorful!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Italian Sausage: The primary protein source in American Goulash. It provides a hearty and meaty texture, infusing the dish with savory flavors as it cooks.
• Fresh Garlic Cloves: Amplifies the savory aroma and taste.
• Yellow Onion: Adds aromatic sweetness, depth to the dish, and complements the savory notes from the beef/sausage and spices.
• Beef Broth or Stock: Provides a liquid base and intensifies the beefy flavor. It also ensures the pasta cooks thoroughly and absorbs the savory essence of the broth.
• Diced Tomatoes and Tomato Sauce: Brings a rich, tangy sweetness to the goulash. They serve as the base of the sauce, providing acidity and depth of flavor.
• Seasonings: Paprika, Chipotle Chili Powder, Chili Powder, and Italian Seasoning, Salt, Black Pepper, Bay Leaves: Paprika is typically the key spice in goulash, offering a warm, slightly sweet, and mildly spicy flavor. Chipotle Chili Pepper or Chili Powder adds a kick of warmth and heat. Italian Seasoning adds herbal notes, while salt and pepper balance the overall taste by enhancing other flavors and reducing bitterness.
• Elbow Macaroni: Elbow noodles add substance and texture to the goulash. It absorbs the flavors of the sauce while retaining a slight firmness.
• Optional Garnishes: Shredded White Cheddar Cheese, Sliced Green Onions, Cornbread, Hoe Cakes, Crackers

Tools You’ll Need

• Large Skillet or Stockpot
• Chef’s Knife
• Garlic Press
• Cutting Board
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater
• Ladle

How to make One Pot American Goulash

1. To a large pot on medium high heat, crumble beef and Italian sausage into smaller pieces, and cook until nearly cooked through. 

2. Drain excess grease, and add onion and garlic. Cook 2-3 minutes or until onion is translucent and meat is no longer pink. 

3. Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 

4. Bring to a boil, then turn heat to medium-low, simmering, covered for 20 minutes. 
5. Stir in elbow macaroni, and simmer, covered an additional 15-20 minutes. 

6. Remove each bay leaf, give it a good stir, dish, and garnish as desired.

Tips and Variations

• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like green bell pepper, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the hamburger meat and/or Italian sausage with any ground meat. Ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version all could work.
• While elbow macaroni is traditional, any small pasta like shells, rotini, or penne can work. Gluten-free pasta can be used if you’re following a gluten-free diet.
• If you don’t have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

What to serve with Goulash

Beef and Sausage Goulash is delicious by itself. However, adding some delicious garnishes can take it to the next level. We love adding a sprinkle of shredded white cheddar cheese and sliced green onions. Crackers, oyster crackers, chopped jalapeño, red onion, sour cream, fresh parsley, and diced avocado are also excellent toppers.

A couple heartier breads that pair perfectly with goulash are Garlic Biscuits, Hoe Cakes, Cornbread, or Biscuits.

Storage and Freezing Leftovers

Refrigeration: If you plan to consume the goulash within a few days, store it in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days. Make sure to cool the goulash to room temperature before refrigerating it.

Reheating: To reheat, gently warm the goulash on the stovetop over low to medium heat or in the microwave. Add a splash of water or broth if it has thickened too much during storage. Stir occasionally to ensure even heating.

Freezing: American Goulash can be stored in the freezer for up to 2-3 months. While it’s safe to freeze it for a longer period, the quality might deteriorate over time. You can freeze in small batches if you plan to pull a portion out at a time.

Thawing and Reheating: To thaw, transfer the frozen goulash to the refrigerator and let it thaw overnight. Reheat it on the stovetop over low to medium heat or microwave, stirring occasionally. Add a little water or broth if needed to maintain the desired consistency. Always ensure that the goulash is heated to an internal temperature of 165°F before serving.

Frequently Asked Questions

More Comforting Soup Recipes

• Brisket Chili
• Chicken Enchilada Soup
• Chicken Alfredo Soup
• Homemade Cream of Mushroom Soup

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American Goulash

Made in one pot with just 10 basic ingredients, this American Goulash is a delicious comfort food recipe. It's perfect for a cozy chilly night and also makes the best leftovers during a busy week.

Course Main Course, Soup

Cuisine American

Keyword beef, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 385kcal

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage or use more ground beef
• 1 cup chopped yellow onion chopped
• 3-4 minced garlic cloves
• 32 ounces beef broth or stock
• 28 ounces diced tomatoes
• 29 ounces tomato sauce
• 1 tablespoon chipotle chili pepper
• 1 tablespoon Italian seasoning
• 1-2 teaspoon salt
• 1 teaspoon black pepper
• 2-3 bay leaves
• 12 ounces elbow macaroni
• Garnish: shredded cheddar cheese and sliced green onions

Instructions

• To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through. 
• Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
• Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 
• Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
• Stir in elbow macaroni, and simmer, covered an additional 20 minutes. 
• Remove bay leaves, dish, and garnish as desired

Video

Notes

Tips and Variations

• Nutrition information work up for a 2 cup serving of Goulash.
• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like bell peppers, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the ground beef and/or Italian sausage with ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version.
• While elbow macaroni is traditional, vou can use other pasta shapes like shells, rotini, or penne. Gluten-free pasta can be used if you’re following a gluten-free diet.
• If you don’t have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

Nutrition

Serving: 2cups | Calories: 385kcal | Carbohydrates: 38g | Protein: 24g | Fat: 15g

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